This dolma recipe is definitely for those who love bulgur. If you don't like bulgur, then your recipe for stuffed peppers is this one. On the other hand, if you like bulgur, this is a great recipe with fresh herbs and refreshing lemon zest.
5-6 small bell peppers (Do not use huge regular bell peppers; they have really thick skin, are too big for stuffing, and most important of all are not flavorsome. Try to shop at Mexican stores or farmers' markets for smaller bell peppers)
1/2 cup coarse bulgur
1 big onion, finely chopped
1/2 bunch green onions, chopped
1/2 bunch dill chopped
1-2 tsp mint flakes
2 long green chilies like anaheims, chopped
4 medium tomatoes, petite diced
approximately 1 tsp lemon zest
1/3 cup olive oil
1 tsp crushed peppers
salt
water
-Take the tops of bell peppers. Take the seeds out, wash and rinse.
-Saute onion, green onion, and chilies with 1/4 olive oil for 5-6 minutes.
-Add bulgur, tomato, dill, lemon zest, salt, and crushed peppers. Stir for a minutes. Add 1/3 cup hot water. Cover and cook until bulgur soaks all the water.
-Stuff bell peppers with bulgur mix. Place in a pot facing up.
-Pour hot water half way through peppers. Scatter rest of the olive oil. First bring to a boil and then cover and simmer on low for half an hour.
-Serve warm with yogurt.
It's funny that I do like bulgur quite a bit now. When I was a kid my mother would mix it into things to make the meat go farther and we kids would all turn our noses up at it. (She was cooking for ten kids, and we weren't poor, but money was always a bit tight.)
ReplyDeleteLove the sound of bulgur used as a stuffing for peppers. I bet it's great.
That's funny, because my mom would use bulgur only to make bulgur pilaf or tabbouleh, and I loved them both as a kid. I wished she used it more :)
ReplyDeleteYour peppers look so interesting -- almost white, or very pale yellow? I don't think I've seen any quite like them in my market. Bulgur makes a wonderful stuffing for zucchini, too.
ReplyDeleteI love bulgur and Turkish recipes, like this one. My son says I must buy the bell peppers in the Turkish store, they have the best. Thanks for participating WHB
ReplyDeleteThey look gorgeous and delicious. I have to try out your recipe. :) Here, I have made a red pepper stuffings from a French recipe that includes cinnamon. The combination is fantastically delicious and aromatic.
ReplyDeletesorry but those "American peppers" that you disparage, after having toured through Turkey and the EU have a lot more taste than the ones I sampled or for that matter the hothoouse Holland types.
ReplyDeleteHi there,
ReplyDeleteYour recipe looks very nice and I liked the bell peppers, they look quite thin, I am sure they are very tasty. Have a look at my recipe,
http://thesmallestkitchen.wordpress.com
I used soya mince as we - me and my boyfriend are vegetarians - and It came out very very delicious!
this was delicious! thanks
ReplyDeleteI love your blog and cook many of your recipes frequently for my Turkish family Though Im not turkish myself (married to one!) so your beautifully delicious and simple recipes have been a life-saver for this working mom of two! Where would I be able to find non-American-type of bell peppers? Is there a particular market you recommend. I'm in the Palo Alto area as well :)
ReplyDeleteReally? Nice! I do have a favorite market. It's Milk Pail in MW in San Antonio complex. They have a lot of things cherished by us.
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